Indulge in the timeless decadence of a classic chocolate cake. Whether you’re celebrating a special occasion or simply craving a rich, moist slice of heaven, this recipe is sure to satisfy your chocolate cravings. With its tender crumb and luscious chocolate frosting, this cake is guaranteed to be a crowd-pleaser. So, roll up your sleeves and get ready to embark on a chocolatey journey!
Ingredients:
For the Cake:
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup unsweetened cocoa powder
- 5 cups confectioners’ sugar
- 1/2 cup whole milk
- 2 teaspoons pure vanilla extract
- A pinch of salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the Cake Batter:
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
- Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s perfectly normal.
3. Bake the Cakes:
- Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
4. Make the Chocolate Frosting:
- In a large mixing bowl, cream the softened butter until smooth. Add the cocoa powder and beat until well combined.
- Gradually add the confectioners’ sugar, alternating with the milk and vanilla extract, until the frosting reaches your desired consistency.
- Add a pinch of salt to enhance the chocolate flavor. Beat the frosting on medium-high speed for 2 to 3 minutes, until light and fluffy.
5. Frost the Cake:
- Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of chocolate frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
6. Serve and Enjoy:
- Slice the cake into wedges and serve it with a tall glass of cold milk or a scoop of vanilla ice cream. Enjoy the irresistible chocolatey goodness!
Cook’s Notes and Variations:
- Extra Chocolatey: For an extra chocolatey kick, add chocolate chips to the cake batter or sprinkle them between the cake layers.
- Nutty Crunch: Fold chopped nuts, such as walnuts or pecans, into the cake batter for added texture and flavor.
- Mocha Twist: Infuse the cake batter with a hint of coffee flavor by adding 1 to 2 tablespoons of instant espresso powder.
Keto and Low-Carb Versions:
- Keto-Friendly Option: Substitute almond flour or coconut flour for the all-purpose flour, and use a keto-friendly sweetener such as erythritol or stevia in place of granulated sugar. For the frosting, use a combination of unsalted butter, cocoa powder, and powdered erythritol.
- Low-Carb Variation: Reduce the amount of sugar in the cake batter and frosting, or use a sugar-free chocolate frosting alternative. Additionally, consider using almond milk or coconut milk in place of whole milk for a lower-carb option.
Frequently Asked Questions (FAQs):
Q: Can I make this cake in advance? A: Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days. Frost the cake just before serving for the best results.
Q: Can I freeze leftover cake slices? A: Absolutely! Wrap individual cake slices tightly in plastic wrap and aluminum foil, then place them in a freezer-safe container. Freeze for up to 1 month. Thaw the cake slices in the refrigerator overnight before serving.
Q: Can I use Dutch-processed cocoa powder for the cake? A: Yes, Dutch-processed cocoa powder can be used in place of unsweetened cocoa powder. However, the acidity level may vary, so you may need to adjust the amount of baking powder accordingly.
Indulge in the rich, chocolatey goodness of the Best Classic Chocolate Cake. With its moist, tender crumb and luscious chocolate frosting, this cake is a true celebration of decadence and delight. Whether you’re baking for a special occasion or simply craving a slice of chocolate paradise, this recipe is sure to impress. So gather your ingredients and let the baking begin – your taste buds will thank you!
